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Main dishes

Pork and Squash Dinner

Pork and Squash Dinner recipe
photo by:kraft
It's a well-known fact that any pork chop dinner tastes better with fruit and veggies—like this one, made with apples, red cabbage and butternut squash.
time
prep:
15 min
total:
35 min
servings
total:
4 servings
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What You Need

4
 pork chops, about 3/4 inch thick (1-1/2 lb.)
1
cup  shredded red cabbage
1
medium  butternut squash, peeled, cut into thin wedges
1/2
cup  KRAFT Classic CATALINA Dressing, divided
2
medium  apples, chopped
1/2
cup  orange juice
2
Tbsp.  minced peeled gingerroot

Make It

COOK chops, cabbage and squash in 1/4 cup of the dressing in large skillet 15 minutes or until chops are cooked through and squash is tender, stirring occasionally and turning chops over after 8 minutes.

ADD apples, remaining 1/4 cup dressing, orange juice and gingerroot; mix well. Simmer 5 minutes or until heated through, stirring occasionally.

Kraft Kitchens Tips

Food Facts
Apples good for both cooking and eating raw are called all-purpose apples. Keep some on hand for your favorite fall recipes. These varieties include Cortland, Fuji, Granny Smith, Jonathan, McIntosh, Northern Spy and Winesap.
Food Facts
Choose squash which are heavy for their size with a hard deep-colored rind, free of blemishes or moldy spots. The hard skin of winter squash helps to protect the flesh, allowing it to be stored longer than summer squash. Butternut squash has a smooth skin and resembles a tan elongated pear. These squash have a moist sweet orange pulp and range in weight from 1/2 to 3 pounds.
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